Vegan Stuffed Shells

If you’re looking for a comforting and satisfying meal that’s perfect for busy weeknights or cozy family gatherings, I have just the recipe for you! These Vegan Stuffed Shells are not only easy to prepare, but they’re also bursting with flavor and goodness. Imagine creamy, dreamy filling nestled in tender pasta shells, all smothered in rich marinara sauce—what’s not to love? This dish is a beloved staple in my kitchen, and I think it will quickly become a favorite in yours too.

Whether you’re cooking for a crowd or just treating yourself to a delicious dinner, these Vegan Stuffed Shells fit the bill perfectly. They can be made ahead of time, making your life easier when it’s time to eat. Plus, they’re sure to impress everyone at the table, whether they follow a plant-based diet or not!

Why You’ll Love This Recipe

• Quick and Easy: With just 30 minutes of prep and 30 minutes of cooking time, this recipe is perfect for those hectic evenings.
• Family-Friendly: Kids and adults alike will enjoy these delightful stuffed shells—who can resist cheesy pasta?
• Make Ahead: You can assemble the dish ahead of time and pop it in the oven when you’re ready to eat.
• Creamy Texture: The cashew and tofu filling gives a wonderfully rich texture without any dairy.
• Customizable: Feel free to add your favorite veggies or spices to make this dish your own!

Ingredients You’ll Need

Let’s gather our simple, wholesome ingredients! These items come together to create a delicious filling and sauce that will make your Vegan Stuffed Shells truly special.

For the Filling

• 1/2 cup raw cashews
• 1/2 block firm tofu
• 2 tablespoons lemon juice
• 1 tablespoon nutritional yeast
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons Califia Farms Oat Milk
• 9oz package frozen spinach (thaw and squeeze out as much liquid as possible)

For the Pasta

• 16 jumbo shells (regular or gluten-free)

For the Sauce

• 16oz of your favorite marinara
• (optional) fresh basil, roughly chopped
• (optional) dairy-free cheese, shredded

Variations

This recipe is wonderfully flexible! Feel free to get creative with the ingredients based on what you have on hand or your personal preferences.

• Add some veggies: Toss in finely chopped bell peppers or zucchini into the filling for extra nutrition.
• Change up the cheese: If you want an even creamier filling, try adding some vegan cream cheese!
• Spice it up: Add crushed red pepper flakes to the marinara sauce for a little kick.
• Herb it up: Mix in fresh herbs like parsley or oregano into the ricotta mixture for added flavor.

How to Make Vegan Stuffed Shells

Step 1: Preheat Your Oven

Begin by preheating your oven to 350 degrees F. This ensures that when we’re ready to bake our stuffed shells, they will cook evenly and come out perfectly bubbly!

Step 2: Soak the Cashews

Place raw cashews in a heat-safe bowl. Bring 2 cups of water to boil and pour it over the cashews. Let them sit for about 10-15 minutes. Soaking softens them up so they blend smoothly into our creamy filling.

Step 3: Cook the Jumbo Shells

Cook the jumbo shells according to package instructions but aim for about one minute less than directed. We want them al dente since they will finish cooking in the oven. Once cooked, set them aside on a plate while they cool slightly.

Step 4: Blend Your Filling

Drain your soaked cashews and add them to a high-speed blender along with tofu, lemon juice, nutritional yeast, kosher salt, ground black pepper, and oat milk. Blend on HIGH for 2-3 minutes until you have a smooth mixture. Take a moment to taste it; adjust seasoning if necessary with more salt or lemon juice!

Step 5: Mix in Spinach

Pour your creamy ricotta-like mixture into a medium bowl and fold in the thawed spinach. This adds color and nutrition while blending beautifully with our filling.

Step 6: Assemble Your Dish

Grab a casserole dish (about 10×7 inches works well) and pour half of your marinara sauce into the bottom. Using a spoon, carefully stuff each shell with the spinach mixture before placing them snugly into their marinara bath. Once all are nestled in, pour over the remaining sauce.

Step 7: Add Cheese (Optional)

If you’d like an ooey-gooey topping, sprinkle some dairy-free cheese over everything before covering with foil.

Step 8: Bake Away!

Cover your casserole with foil and bake for about 30 minutes until bubbly. If you used cheese, remove the foil during the last 5-10 minutes of baking so it can melt beautifully.

Step 9: Serve & Enjoy!

Once out of the oven, let them cool slightly before serving. Top with fresh basil if desired—it adds such wonderful flavor! Enjoy every bite of these delightful Vegan Stuffed Shells with those you love!

Pro Tips for Making Vegan Stuffed Shells

Making vegan stuffed shells can be a delightful experience, especially with a few helpful tips to ensure they turn out perfectly!

• Soak Cashews Properly: Soaking the cashews for 10-15 minutes in hot water helps soften them, making it easier to blend into a creamy ricotta-like texture. This step is essential for achieving that rich, luscious filling.
• Don’t Overcook the Shells: Cooking the pasta shells al dente ensures they maintain their structure during baking. If overcooked, they may break apart when you stuff them or while transferring them to the casserole dish.
• Taste as You Go: Always taste your ricotta mixture before stuffing the shells. Adjusting seasoning at this point allows you to create the perfect flavor profile that suits your palate.
• Use Fresh Spinach if Possible: While frozen spinach works just fine, fresh spinach can add a burst of color and flavor to your dish. If using fresh, just sauté it lightly before mixing it into the filling for added depth.
• Experiment with Marinara Sauces: There are so many variations of marinara sauce available! Try different brands or even homemade versions to find one that complements your stuffed shells best.

How to Serve Vegan Stuffed Shells

Serving vegan stuffed shells can be just as fun as making them! With a little creativity, you can present this dish in an appetizing way that will impress family and friends.

Garnishes

• Fresh Basil: A sprinkle of freshly chopped basil adds a vibrant touch and enhances the overall flavor.
• Nutritional Yeast Sprinkle: For an extra cheesy flavor without dairy, a light dusting of nutritional yeast on top before serving can elevate the dish.
• Crushed Red Pepper Flakes: If you’re looking for a kick, add some crushed red pepper flakes on top. They provide not just heat but also beautiful color contrast.

Side Dishes

• Garlic Bread: Nothing pairs better with pasta than warm garlic bread. It’s perfect for soaking up any leftover marinara sauce on your plate!
• Simple Side Salad: A light salad with mixed greens, cherry tomatoes, and a vinaigrette adds freshness and balances out the richness of the stuffed shells.
• Roasted Vegetables: Serve up some seasonal roasted vegetables like zucchini and bell peppers for a colorful side that complements the flavors of your main dish beautifully.
• Steamed Broccoli: Lightly steamed broccoli not only adds nutrition but also provides a crunchy texture that enhances each bite of creamy stuffed shells.

Enjoy crafting this delicious vegan meal with family and friends! The combination of flavors and textures in these stuffed shells makes it a comforting favorite everyone will adore.

Make Ahead and Storage

These Vegan Stuffed Shells are perfect for meal prep, making it easy to enjoy a delicious, healthy dinner throughout the week. You can prepare them in advance and store or freeze them for a hassle-free meal on busy nights.

Storing Leftovers

• Let the stuffed shells cool completely before transferring them to an airtight container.
• Store in the refrigerator for up to 3 days.
• If you’d like, sprinkle a little extra marinara sauce over the shells before sealing the container to keep them moist.

Freezing

• Prepare the stuffed shells but do not bake them.
• Place them in an airtight freezer-safe container or wrap tightly in plastic wrap and then foil.
• Freeze for up to 3 months. When ready to eat, allow to thaw overnight in the fridge.

Reheating

• Preheat your oven to 350°F (175°C).
• If frozen, let the shells thaw in the refrigerator overnight.
• Cover with foil and bake for about 25-30 minutes until heated through. If fresh, bake for around 15-20 minutes.
• Remove foil during the last few minutes if you want a bubbly topping.

FAQs

Here are some common questions about Vegan Stuffed Shells that might help you out!

Can I make Vegan Stuffed Shells gluten-free?

Absolutely! Simply use gluten-free jumbo shells instead of regular ones. The filling is naturally gluten-free too!

How do I enhance the flavor of my Vegan Stuffed Shells?

To boost flavor, consider adding herbs like oregano, thyme, or even a pinch of red pepper flakes into your ricotta mixture. Fresh basil on top is also a great addition!

How can I customize my Vegan Stuffed Shells?

Feel free to mix in other vegetables such as chopped bell peppers or mushrooms into your filling. You can also experiment with different sauces!

Can I prepare Vegan Stuffed Shells ahead of time?

Yes! You can assemble them ahead of time and store them in the refrigerator or freeze them for later use, making dinner prep a breeze!

What can I serve with Vegan Stuffed Shells?

Pair these delicious stuffed shells with a side salad or some garlic bread for a complete meal that everyone will love!

Final Thoughts

I hope you enjoy making these Vegan Stuffed Shells as much as I do! They’re not only packed with flavors but also bring comfort to any dinner table. Whether you’re cooking for yourself or sharing with loved ones, this recipe is sure to be a hit. Happy cooking, and don’t forget to savor every bite!